Shppping List for Easy Cheap Vegan Meal Prep

There's no reason that the build up to your first vegan Christmas dinner should be stressful. With half a million Brits following a vegan diet, it's hardly surprising that hosting a vegan Christmas, or at least in part, is on the 2018 festive agenda.

From Tofurkey to vegan Yorkshire puddings, if you've never thrown a vegan Christmas before it's slowly becoming an easier feat to live an animal product-free life.

If you're considering Veganuary next year, now's the time to ease yourself in. From veggie pigs in blankets, to the non-negotiable gravy, we've sourced the best vegan Christmas dinner hacks – no need to go cold turkey.

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How to prepare a vegan Christmas dinner

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You've been tasked with cooking a vegan Christmas dinner – where the eff do you start? Not with homemade nut roast, that's for sure. Let Elena Orde from The Vegan Society explain why.

Vegan Christmas dinner starters

"Let's face it – the trick to a good Christmas is to make things as easy for yourself as is possible. With this in mind, it's a good idea to come up with a starter which everyone can enjoy, rather than adding an extra dish.

"Some tasty ideas include roast butternut squash soup (add coconut milk for extra creaminess), artichoke bruschetta or beetroot and pear salad with walnuts."

Vegan Christmas dinner main course

"For the main, think tarts, roasts, pies and wellingtons. These can all be made in advance, and most supermarkets stock vegan ready-made pastry, which will save you time - and sanity - on the big day.

"If you're already tearing your hair out at the idea of adding yet another thing to your to-do list, never fear. Do yourself a favour and buy a ready-made roast from the supermarket frozen section, or a Tofurky roast from Holland and Barrett."

You might also want to stock up on Marmite. It increases flavour and thickness of gravy, and you can use it as a flavour bomb on your roast potatoes.

Which brings us onto...

Vegan Christmas dinner sides

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A vegan Christmas dinner is all about the sides. Leave the Brussel sprouts at the supermarket and try these instead:

• Parsnips baked in maple syrup
• Crispy potatoes roasted in olive oil, salt and rosemary
• Vegan Christmas gravy - make your own, or pick up granules from your local supermarket
• Vegan pigs in blankets, using vegan sausages wrapped in sun-dried tomatoes.

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🍴Top tip — if your nan is really into her Brussels and bacon lardons, you'll want to try pumpkin seeds instead. Fry them in soy sauce, and trust us - it'll taste just like bacon. She'll never know.

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Try this show-stopping Vegan Stuffing Recipe to really wow your guests

Vegan cheeses

Cheese lovers, don't worry—there are plenty of vegan friendly cheeses available. Why not try the following vegan cheese platter from Violife to follow your vegan Christmas dinner:

Vegan desserts

"For dessert, you can find vegan mince pies and vegan mince pudding in most supermarkets. Pair with some dairy-free ice cream and you're winning."

Why not try these Healthy Gluten-Free Vegan Mince Pies?

Vegan drinks

"It's easy to forget that not all alcohol is suitable for vegans. Creamy liqueurs are out, as well as any drinks involving honey. Some wine, beer and cider aren't suitable due to the use of fish bladders in the refining process."

For drinkspiration visit www.barnivore.com. When here, search for classic tipples. Easy.

Vegan recipes

How to make a delicious vegan Christmas dinner

Struggling to find moreish vegan Christmas dinner recipes? Stop searching. The Vegan Society has prepared a carnival of festive feasts for you this December.

Instead of onion squash as a vegan Christmas starter, try this Red Cabbage and Orange Salad

Served with date and olive cigars

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Serves 6-8

For the 'cigars' (makes 8):

• Filo pastry (4 sheets)
• Rapeseed oil
• 20 black olives, stoned
• 3 dates, stoned
• ½ tsp smoked paprika
• 50g shelled pistachios

Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with non-stick baking parchment.

Place the filling ingredients into the bowl of a food processor and process to a paste. Divide into 8 portions.

Take a sheet of filo pastry and lay it on a clean work surface.

Brush sheet with oil, top with another sheet and then cut into 4 rectangles.

Brush with oil again. Take a portion of the filling and form it into a line along a long edge of the pastry. Roll up tightly and place on prepared baking tray. Brush with oil.

Repeat to make 8 'cigars'. Bake for 15-20 minutes until crisp and golden, transfer to rack to cool.

For the salad:

• 1 small red cabbage
• 1-2 orange(s)
• 100g/3 ½ oz pistachios

Shred the cabbage finely – allow 50g per person. Place in a large bowl.

Mix the dressing ingredients in a small bowl, then pour onto the cabbage and mix thoroughly.

Cut the rind and pith off the orange(s) and slice into rounds – allow one or two per person.

Preheat a ridged griddle pan. Place the orange slices on the hot pan and allow to sit until caramelised in stripes.

Chop the pistachios roughly.

For the salad dressing:

• 2 tsp wholegrain mustard
• 3 tsp sherry vinegar
• 3 tsp olive oil
• Salt & pepper to taste

Assemble the dish by piling the cabbage onto each plate, sprinkling with chopped pistachios, and adding a slice of orange, a 'cigar' or two and a grind of black pepper.

Instead of vegan nut roast or Tofurkey for a vegan Christmas main, try this Smoky Beetroot Tart

Served with tiny roasties, sage & onion kale and blackberry sauce

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Serves 6-8

For the beetroot tart:

• 1 pack filo pastry
• Rapeseed oil for brushing
• 4 large red onions
• 200g fresh beetroot
• 3 tbsp balsamic vinegar
• 1 200g pack smoked tofu
• 2 tsp dried thyme

Preheat the oven to 180C/350F/Gas Mark 4. Lay a sheet of the filo pastry onto a clean, dry chopping board or kitchen counter, brush it with oil and fold it in half to an approximate square (this depends upon the brand you are using).

Place in the bottom of a large, loose-based tart tin, allowing the pastry to overhang the edges of the tin slightly. Repeat twice so that the base and sides of the tin are covered. Prick the base and bake for 10 minutes.

Peel and grate the beetroot, or slice very thinly with a mandoline. Peel and finely chop the onions. Put the beetroot, onions, thyme and vinegar into a saucepan and cook gently for 20 minutes, stirring frequently.

Slice the tofu to make 3 or 4 large, thin sheets. Use a pastry cutter to cut out decorative shapes such as stars, blot these with kitchen paper and, if you like, spray with edible gold spray or edible glitter. Shred the unused tofu and stir it into the cooked beetroot mixture.

Pile the filling into the pastry case, smooth with the back of a spoon, top with tofu decorations and bake for a further 10 minutes until heated through – take care not to let the delicate pastry edges burn. Serve hot or cold.

For the mini roasties:

• Mixture of parsnips and red-skinned potatoes – allow 150-200g per person
• Finely chopped rosemary leaves – allow 1 tsp per person
• Rapeseed oil
• Sea salt and black pepper

Preheat the oven to 180C/350F/Gas Mark 4.

Clean the potatoes but don't peel them. Cut into small pieces (approx. 1.5cm cubes).

Peel the parsnips and cut into similarly sized pieces. Place in a mixing bowl and toss with the oil, rosemary and seasoning. Transfer to a baking dish and roast for 30-35 minutes until golden.

For the sage & onion kale:

• 250g kale or black kale
• rapeseed oil for frying
• 2 large onions
• 4 tsp dried sage
• Sea salt & black pepper

Peel the onions and chop roughly. Place in a saucepan with a little rapeseed oil and the sage. Fry gently until soft.

If not using pre-prepared kale, wash the leaves, cut away tough ribs and stems and chop into ribbons. Add the kale to the onion along with 100ml of boiling water. Stir to combine, cover and simmer for 5-7 minutes until kale is tender and water is evaporated. Season with salt and pepper.

For the blackberry sauce:

• 150g blackberries
• ¼ tsp balsamic vinegar
• 1 tsp maple syrup
• 1 tsp cinnamon

Rinse the blackberries, put into a small saucepan and cook in a little water until falling apart. Pass through a sieve.

Return the sieved pulp to the pan, stir in remaining ingredients and mix thoroughly, simmer to reduce to a syrupy consistency and serve warm or cold.

Vegan Christmas treats

Don't think it's just the savoury dishes that get a delicious vegan Christmas dinner makeover - here's how to make your vegan dessert just as appetising as your first two courses. Simple.

Why not try this Vegan Dessert Recipe: Hazelnut Chocolate Cupcakes

Instead of vegan Christmas cake, try this Cranberry Cheesecake

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Preheat the oven to 180C/350F/Gas Mark 4. Grease the base and sides of a 23cm/9 inch, loose-based tart tin.

Place the cranberries in a small bowl and cover with soaking liquid of your choice – perhaps vegan red wine or brandy, fruit juice or an alcohol-free fruit punch. Leave to soak for up to an hour until required.

For the base:

• 250g vegan digestive biscuits
• 100g vegan margarine
• 1 tsp ground cinnamon

Put the biscuits into a plastic bag and bash with a rolling pin until they resemble breadcrumbs.

Melt the margarine in a saucepan, then take off the heat and stir in the biscuit crumbs and cinnamon.

Mix thoroughly, then press the mixture into the base of the prepared tin and press down with the back of a spoon. Bake on a baking tray for 10 minutes.

For the filling:

• 100g dried cranberries
• Liquid for soaking (see method)
• 450g unflavoured vegan cream cheese
• 200g unflavoured vegan yoghurt
• 1 tbsp cornflour
• 2 tbsp golden syrup

For the filling:
Put the vegan cream cheese, vegan yoghurt, cornflour and golden syrup into a large bowl and mix well. Drain the cranberries and gently stir into the mixture.

Spoon the filling over the biscuit base, smooth it with the back of a spoon and return to the oven for 30-35 minutes until golden and just set.

Allow to cool in the tin, then remove from tin onto a serving plate and chill until ready to serve. Decorate with holly leaves (not for eating!) and fresh pomegranate kernels.

To decorate:

• Holly leaves
• Fresh pomegranate kernels

So there you have it - everything you need about how to cook an amazing vegan Christmas dinner.

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Planning on a Veganuary? Why not try these 5 Show Stopping Vegan Dinner Party Recipes and the Best Vegan Food Hacks

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Source: https://www.womenshealthmag.com/uk/food/healthy-eating/a704236/vegan-christmas-food-hacks/

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